Halloween Slime Cupcakes (Coconut and Lime)

Ingredients

For the lime slime:

• 100gr granulated sugar

• 1/2 tbsp lime zest

• 120 ml lime juice (approx. 4 medium limes)

• 2 egg yolks, lightly beaten

• 60 gr butter, cubed

• yellow and green gel food colouring

For the lime cupcakes:

• 200gr granulated sugar

• zest of 2 limes

• 170gr butter, at room temperature

• 3 eggs, at room temperature

• 200gr flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 120gr buttermilk

• 120gr dessicated coconut

For the frosting:

• 220gr cream cheese, at room temperature

• 120gr butter, at room temperature

• 10gr vanilla sugar or 1/2 tsp vanilla extract

• 450gr confectioners' sugar

• yellow and green food colouring

Other:

• Halloween sugar decorations

• approx. 20 cucpake liners

Method

For the lime slime/lime curd:

1. Bring the sugar, lime zest and lime juice to a boil in a heavy medium saucepan.

2. Remove from heat, and gradually whisk about one-fourth of the hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

3. Place sauce pan over medium to medium-low heat, and cook whisking constantly until mixture reaches a custard like thickness (about 10 minutes).

4. Add butter in 6 batches whisking constantly until butter melts and mixture is well blended after each addition.

5. Remove from heat and pour mixture through a fine strainer into a bowl.

6. Add yellow and green gel food colouring.

7. Mix until well combined. Place plastic wrap directly on warm lime slime (to prevent the slime from drying).

8. Chill 3 hours.

For the lime cupcakes:

1. Preheat oven to 180°C.

2. Line a cupcake tin with 15 paper cups.

3. In a medium bowl, combine the sugar and lime. Mix it until the sugar is moistened and fragrant.

4. Cream together the butter and sugar on high until light and fluffy.

5. Add the eggs one at a time.

6. Make sure to scrap down the sides and mix until well combined.

7. In a separate bowl sift together the flour, baking powder, baking soda, and salt.

8. Alternate the dry ingredients and the butter milk into the butter mixture.

9. Fold in the dessicated coconut.

10. Fill each cupcake paper cup with batter.

11. Bake 20 minutes or until tops are brown and a toothpick inserted into the centre comes out clean.

12. Allow to cool in the pan.

For the frosting:

1. Cream together the cream cheese, butter and the vanilla sugar/vanilla extract until well combined and fluffy.

2. Slowly add the sifted confectioners' sugar, 1 cup at a time and let it mix until smooth.

3. Add yellow and green gel food colouring.

4. Beat until the frosting is evenly combined.

Assembling the cupcakes:

1. Put the lime slime in a piping bag. Cut off the tip of the bag.

2. Using the back of a teaspoon, make small holes in the cupcakes.

3. Fill with cooled lime slime.

4. Using a teaspoon, frost the filled cupcakes.

5. Decorate with sugar decorations.

6. Enjoy!